Thanks very much. I'll be baking THE cake next week and will give this
recipe a try tomorrow. Carol
"LMW" > wrote in message
...
> I just use the basic "buttercream" icing from Wilton...
>
> to make 3 cups...
>
> 1 tsp. clear vanilla extract
> 3-4 TBSP. water (more for chocolate icing )
> 1 c. solid vegetable shortening
> 1 lb. sifted confectioners sugar (4 cups)
> 1/4 c. Hershey's unsweeted cocoa
>
> Cream shortening, flavorings and water. Gradually add sifted confectioners
> sugar and cocoa and mix on medium speed until all ingredients have been
> thoroughly mixed together. Blend an additional minute or so, until creamy.
> Add additional liquid to make desired consistency.
>
> "Carol L" > wrote in message
> ...
> > I need to make a Wedding rehersal cake (white and chocolate marblized)
in
> > October and since the groom loves chocolate I would like to frost it
with
> a
> > Chocolate frosting. I have a ganache recipe but don't know if that would
> be
> > appropriate.
> > It needs to take a long ride after it's iced ( about an 8 hour ride)
and
> I
> > need something that won't melt, or I guess I could ice it there which
> might
> > be the better solution. Any suggestions would be greatfully received.
> > Carol
>
>